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sliced sweet potato bread on wooden board
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Sweet Potato Bread

This simple and delicious sweet potato bread is filled with spices, cranberries, and pecans. It's the perfect combination of fall flavors and can be served for breakfast or a sweet simple dessert.


  • 1/2 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 cup mashed cooked sweet potatoes, cooled to room temp
  • 2 eggs beaten
  • 1 stick butter, melted (I used unsalted)
  • 1/2 cup milk


  • You will need to cooked the sweet potatoes and mash them first, unless you have some on hand. I chose to peel, chop, and boil the potatoes until they were tender. Then mash them and allow to cool to room temp.
  • Preheat oven to 350 degrees. Butter and flour a 9x5 inch loaf pan. Set aside.
  • In a small bowl, combine the cranberries and pecans with 2 tablespoons of the flour (from the 1 1/2 cups). Toss to coat the fruit and nuts. Set aside.
  • In a large bowl, whisk together the remaining flour (1 cup plus 6 tablespoons), baking powder, salt, brown sugar, cinnamon, nutmeg, and ginger. Make a well in the center of the dry ingredients. Add the cooled mashed sweet potatoes, beaten eggs, milk, and melted butter. Using a wooden spoon, combine all the ingredients until just mixed.
  • Gently fold in the cranberries and pecans.
  • Pour the batter evenly into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow bread to cool in pan a few minutes before removing to a wire rack to cool a bit more.


You can make muffins from this recipe - fill the muffin cups 3/4 full and bake for about 20 minutes. 
Recipe from the cookbook, Jubilee.